Dish-Washers, Canners and Dryers

The dish-washers (Fig. 119) have found a place in hotels and large establishments, they are still in the experimental stage for general household use.

Small machines on the market, patterned after the hotel type, are giving good results for home use. When using these machines, place the dishes in them in the manner directed and use as much water as is called for.

Some dish washers work on the plan of revolving the dishes in the water, some in forcing the water over the dishes, and others by agitation of both dishes and water.

Keep the pan washed clean. Keep all bearings properly oiled. Have the machine dry when not in use. There is least breakage in the washers which hold the dishes stationary (Figs. 119, -a, -b and -c).

One type of dish-washer has no motor; the force of the running water washes the dishes. This can only be used where the water supply is abundant and under considerable pressure. The washers equipped with paddles for throwing the water over the dishes use about a dishpanful of water for washing the dishes, and as much more for scalding and rinsing them. When well scalded in the dish-washer, the dishes will dry if the cover to the washer is left open.

214. Dish Dryer. There is a number of dish dryers on the market which hold the dishes separate from each other. Into these dryers, boiling hot water is poured, over the dishes. There is provision for the water being drained away immediately, and the heat it imparts to the dishes dries them. (Fig. 119-c.)

215. Cleaning Silver. Silver can be cleaned in an aluminum pan filled with water and soda. There are silver cleaners which are merely aluminum pans with which come directions for proportioning the soda and the water. A mixture of salt and baking soda is sometimes used, combined with a piece of zinc in an aluminum pan. The salt, soda, zinc and silver are put into the aluminum pan and set on the stove. The action of the salt and soda on the metals produces an electrolytic action which brightens the silver.

Do not use this method of cleaning on gray or colored silver.

216. Canners. Canners are devices for sterilizing fruit and other food which is being canned. The wash-boiler type consists of a boiler or kettle with a rack in the bottom to raise the jars an inch or so from its bottom to prevent the cracking of the jars. It has a cover to keep the heat uniform. The water in the canner must entirely cover the jar. This is usually called a water bath, as the jars must be completely submerged in the water (Figs. 120 and 120-a).

217. Water Seal. Water-seal canners are like the water-bath canners, except that the cover has a flange on it, the depth of the boiler, and about two inches from the sides of it. This makes a jacket of water between the flange and sides of the canner. This causes the temperature inside to rise about two degrees above the ordinary temperature of boiling water. Food can be sterilized in a little shorter time in this canner than in the ordinary water bath. It is as important that the water entirely cover the jar in this canner as in the water bath.

218. Pressure Canners. Pressure canners are made very strong and have covers which fit tight, making it possible to raise the temperature in them considerably above the boiling temperature of water, so the food may be sterilized in a very short time.

The pressure canner has either a rack or a perforated pail on the inside to raise the jars from the bottom as in other canners. It is also fitted with a steam gage which registers the pounds of pressure in the canner. Five to fifteen pounds pressure is used for canning. The amount of pressure needed and the time of sterilizing depends on the organism present. A higher pressure is an indication of a higher temperature in the canner. After the jars are filled and put in the canner, the cover is fastened down tight by thumb-screws. There is a pet cock which is kept open when the canner is first heating, to let the air be forced out by the first steam which forms. As soon as the steam begins to escape, the pet cock is closed and the temperature inside of the canner begins to rise above the temperature of boiling water (Fig. 121).

On the canner is a safety valve which is set so that the instant a certain number of pounds of pressure is reached, it is lifted up by the steam. Some of the steam then escapes, thus preventing the pressure in the canner becoming so great that there is danger of its exploding.

219. Use of the Canner. Water is put into the canner to reach to the bottom of the rack. The jars are filled according to canning directions and are set in the canner. When the jars are in, the cover is adjusted to the canner and screwed on tight so that no steam will escape between the cover and the canner. The pet cock is left open until steam begins to escape thru it as the canner is heating on the stove. When steam begins to come, the pet cock should be closed, and the steam-gage hand then begins to turn, indicating that the pressure in the canner is rising.

When the steam-gage reaches the point desired, the safety valve is adjusted so that the steam will escape should the pressure continue to rise. Until the operator knows where to set the weight to the safety valve, leave it well out to the end of the rod until the pressure in the canner has reached the desired point. Then move the weight to the point on the arm of the valve which will just keep in the steam.

Be sure the cover is properly adjusted. Be sure to exhaust the air from the canner before closing the pet cock. Keep the fire so that the desired pressure will be maintained without the escape of steam from the safety valve. When steam escapes from the canner thru the pet cock at a rapid rate, it may cause liquid to flow out of the jars.

Be certain to let the canner cool until the indicator on the steam-gage has reached zero before opening the canner. When the indicator points to zero, open the pet cock. If a heavy stream of steam starts to escape from it, close it again and wait a few minutes longer. Test again by opening the pet cock; if a very little stream of steam escapes, leave the pet cock open and wait until steam has stopped escaping from it. Now loosen the screws holding the cover in place. Partially loosen each screw. When this is done, fully loosen all and lift off the cover. These precautions are taken to prevent the operator from being burned by steam or getting hurt by the cover being lifted by the steam. It also prevents the breaking of glass jars due to sudden pressure changes.

Never let the canner cool so long before the pet cock is opened that air will rush into it, due to the vacuum which is sure to form when the steam is cooled if the pet cock is not opened. Such a condition may break the jars.

Tin cans are sealed with a device (Fig. 122) which folds the edge of the cover over the top of the can so tightly it will not leak.

220. Dryers. Dryers are devices to hold the food being dried in a thin layer so that the air can be circulated thru it freely. Sometimes they are devised to direct currents of air thru the drying material. If the air is heated, the drying is hastened (Fig. 123).

A sieve on which food is spread hung above the stove is a simple drying device and one of the most practical for home use. The heat currents rising from the stove pass thru this and dry the food.

Many dryers are constructed on this same principle, having a heating unit below and trays of food above. These trays have to be shifted from time to time, as the moisture from the lower ones rises with the heat to the upper trays, thus retarding their drying. The top trays, if too numerous, are useless on this account. Two or three seem to be all that can be used with advantage at one time in home dryers, the some machines are made with many more.

Another type of dryer has a fan device in it which forces the air thru at a faster rate than would be accomplished by heat alone. Such air should pass thru a strainer. Ordinary air, even when drawn from a clean room, carries much dust with it, and if the dust is not strained out previously, it is strained out by the food. This injures the quality of the product. Large commercial dryers provide such a strainer.

221. Care of Dryers. Dryers should be kept clean. They should not be heated enough to cook the food. Set them in a dry, airy place.